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i may have to convert


Smoking Fanatic
OTBS Member
Joined Jan 23, 2006
i cant believe i am saying this but here goes.

i am an old school person i believe in doing things the old way i cook with wood.

we just got a new roomate, and he brought along a brinkman vertical propane smoker. he has cooked a few times and it was good. but i stick with my good old wood burner.

today i decided to make some jerkey for the race this weekend (like the jerkey will be around that long but its an idea) i decided to try his smoker cause its easier to control the temp. all i can say is wow its actually really nice.

the convienence of this thing is insane. i even like the fact that you can control the amount of smoke that hits your food. no more oversmoked food.

larry maddock

Master of the Pit
OTBS Member
Joined Sep 27, 2005
yo buzzard,
at home depot you can get a char-broil H2o electric.
they are about 80 bucks.
mine has adjustable heat.
its like a control on a electric frying pan.

lowest setting will give you about 130 f
highest will go about 240 f.

im guessing the low might work.

since light bulb heated dehydraters do jerky,
i am guessing you dont need a lot of heat.

smoking chips work good in my unit.

i really enjoy the food cooked on Timex.


Meat Mopper
OTBS Member
Joined Jul 4, 2006
My GOSM does an awesome job. Ive been lucky with mine and haven't had the temp control problems that others have had. I can easily maintain temps from under 200 to up over 300. It did a fantastic job on about 15 lbs of sockeye salmon this past weekend. All I have to worry about is smoke and flavor and NOT temps anymore ....

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